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Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process

Bilge Taşkın, Nazlı Savlak

2022Food Bioscience13 citationsDOI

Topics & Concepts

InstantFood scienceAbsorption of waterChemistryDPPHFermentationGluten freeSolubilityWater contentMung beanMoistureAntioxidantFunctional foodGlutenMaterials scienceBiochemistryOrganic chemistryComposite materialEngineeringGeotechnical engineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant Activities
Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process | Litcius